Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Salmon Oscar

Maggiano's Little Italy Recipe

Serves 4

1/2 lb. orzo pasta
3 tablespoons butter
1/4 cup grated Parmesan cheese
4 (6 oz.) salmon fillets
1/2 cup Asiago herb bread crumbs, (see recipe below)
1/4 cup soybean oil
1 cup white wine cream sauce, (see recipe below)
4 tablespoons sun dried tomatoes
1 cup asparagus, cut 1 inches
1/2 lb. jumbo lump crab meat
4 tablespoons whole butter
1/2 lemon, juiced
1 tablespoon basil, chopped
1 tablespoon parsley, chopped

Asiago Herb Breadcrumbs:
1 cup Asiago cheese, grated
1 cup fresh breadcrumbs
1 tablespoon basil, chopped
1 tablespoon parsley, chopped

White Wine Cream Sauce:
1 tablespoon butter
1 tablespoon garlic, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1/2 lemon, juiced

To make pasta:  Cook orzo pasta to al dente 2 minutes shy of package directions

To cook the sauce: In a small saucepan, saute garlic and butter until garlic is softened. Add white wine and bring to a simmer; reduce wine by half. Add chicken broth and heavy cream; let simmer for 5-7 minutes or until sauce begins to thicken. Squeeze the juice of 1/2 fresh lemon into the sauce and season with salt and pepper to taste. Turn off heat and set aside.

In another saute pan heat 3 tablespoons butter and cooked Orzo, for about 2 minutes, finish with grated parmesan cheese, and place onto the center of a large serving platter.

To make Salmon: Season the salmon with salt and pepper, and then press the face side of the salmon into the asiago herb breadcrumbs until thoroughly coated on one side. Coat a large saute pan with soybean oil and cook the salmon (breaded side down), for about  3 or 4 minutes or until golden brown, flip and cook for another 3 or 4 minutes and an internal temperature of 145 degrees is reached. Place the salmon on top of the orzo. Place the white wine cream sauce into an 8” saute pan with the sun dried tomatoes, jumbo lump crab meat, asparagus, whole butter and juice of 1/2 lemon, and bring to a simmer; cook for 30 seconds. Pour the sauce around the salmon and orzo placing the ingredients on the top and around the salmon. Garnish with lemon wedges.

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